Sweet Mango Pickle
a delicious, tangy condiment made with raw mangoes, jaggery and spices.
Ingredients
- 300 grams raw mangoes, peeled and cut into small cubes (kachchi kairi)
- 1 tsp turmeric powder (haldi)
- salt as per taste (namak)
- 5 to 6 tbsp oil (tel)
- 5 spicy, dry red chillies (sookhi laal mirch)
- 1 tsp mustard seeds (rai / sarson)
- ½ tsp asafoetida (hing)
- 1 tsp fenugreek seeds (methi)
- 4 ( 1 inch pieces) sticks of cinnamon (dalchini)
- 300 grams grated jaggery (gud)
- 4 to 5 tbsp Kashmiri red chilly powder (laal mirch powder)
Instructions
- In a mixing bowl, add the mango cubes, salt and turmeric powder.Give it a mix and keep aside for 30 minutes.
- After 30 minutes, drain out excess juices. Do not squeeze the mango cubes. Keep aside.
- Heat oil in a pan.
- Add the chillies (broken into large pieces), mustard seeds, fenugreek seeds, hing, cinnamon and saute for few seconds.
- Add the mango cubes and saute for 5 minutes or so.
- Add grated jaggery and keep stirring the mixture continuously on a low flame till the jaggery has dissolved and the mixture has turned thick and sticky.Cook only till the jaggery dissolves. Do not allow the jaggery to caramelize.
- Turn off the heat and cool the mixture completely.
- Add the chilli powder and mix well.
- Transfer this mixture to a glass container or a jar.Keep aside for 5 days.
- The pickle is ready to eat after 5 days.
- Store this pickle in a cool, dry place. This sweet mango pickle can be stored for a long time ( 4 to 5 months).